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In large bowl mix together your butter and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Fold in your cherries.
Spread into a greased bundt pan and bake for 1 1/2 hours or until center is set.
Turn onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom to soak as well.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.
Shirley Temple Cake
Amount Per Serving
Calories 623Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 15g75%
Total Carbohydrates 95g32%
* Percent Daily Values are based on a 2000 calorie diet.
– 3 strips bacon
– ¾ pound lean ground beef (we used 93% lean)
– ⅓ cup diced onion
– 2 tablespoons ketchup
– 1 tablespoon mustard
– 2 tablespoons chopped pickle
– 1 beaten egg
– 8 Grands Homestyle Buttermilk biscuits (1 can)
– 4 slices cheddar, quartered
– Sesame seeds, for sprinkling on top (optional)
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the bacon. Remove from the pan and drain off most of the fat.
In the same pan, brown the onion and ground beef.
Crumble the bacon and stir it into the beef mixture along with the chopped pickle, ketchup, and mustard. Allow to cool 10 minutes.
Mix in the beaten egg.
Roll out a biscuit into a 6-inch circle with the edges thinner than the middle. Place 2 pieces of cheese in the center, then place ¼ cup of the meat mixture on top of the cheese. Press down to compact the filling. Bring the opposite sides of the dough together over the filling, then fold in the rest of the edges until completely sealed. Pat into a circle again and top with sesame seeds, ifdesired.
Repeat with each of the biscuits until every one is stuffed.
4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners’ sugar, for dusting
Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners’ sugar.
From Food Network Kitchen